VELDT BREAD

The early European
pioneers (Boers) were ill-equipped to produce the conventional
breads of their homeland, and so developed this spicy substitute
which has become a national speciality. This recipe produces a
loaf of about 900 grams.

50 g margarine

450 g whole-meal flour

20 ml baking powder

50 g brown sugar

½ tsp salt

½ tsp ground cinnmon

¼ tsp ground cloves

¼ tsp allspice

150 ml skimmed milk

1 egg, beaten

1 tsp vegetable oil

Sift flour, baking powder
and salt in a bowl. Mix in the sugar and spices, then add the
margarine. Rub the margrine into the mix until it is crumbly.
Form a well in the middle and pour in the milk and egg. Mix
together into a stiff dough, and put on a floured board. Knead
dough for 10 minutes until smooth. Grease the inside of a 900 g
loaf tin with the oil. Cook for around 45 minutes in a 200 ºC
oven. The cooked loaf should sound hollow when tapped. If not,
re-heat, then turn onto a rack to cool.